I’ve always used the Hawthorne spring method, but click through to the original article to get two new ideas from some well respected bartenders.

The key to a good egg-based drink, i.e., proper emulsification, can be hard to achieve.

It is sometimes accomplished with a technique called the dry shake, in which the cocktail is shaken first without ice, then shaken once more with ice added.

Even then, emulsification can take forever, as evidenced by the Ramos Gin Fizz. The directions for this classic egg-white cocktail call for excessive dry-shaking of two or three minutes. Consider it the busy bartender’s nightmare.

So it’s no surprise that enterprising bar folk have found ways to cut corners. Here, two of our favorite tips for making your favorite fizz or flip.

via Two recipes for faster dry-shaken cocktails | Top Shelf - TastingTable.